33+ Must Try Gluten-Free, Dairy-Free Indian Recipes to Satisfy Your Cravings

Indian cuisine is known for its vibrant flavors, rich spices, and diverse range of dishes that appeal to all tastes.

But if you’re following a gluten-free or dairy-free lifestyle, you might feel like you’re missing out on some of your favorite traditional meals.

The good news is, there are plenty of delicious Indian recipes that can be easily adapted to fit these dietary needs. In this blog, we’re bringing you a curated list of 33+ gluten-free, dairy-free Indian recipes that not only stay true to the authentic flavors of India but also satisfy your cravings without compromising on taste or texture.

Whether you’re looking for savory curries, fragrant rice dishes, or light snacks, this collection has something for everyone!

33+ Must Try Gluten-Free, Dairy-Free Indian Recipes to Satisfy Your Cravings

Cooking gluten-free and dairy-free doesn’t mean sacrificing flavor, and Indian cuisine is the perfect example of that.

With a rich history of plant-based ingredients, spices, and versatile recipes, Indian food offers endless possibilities for those with dietary restrictions.

From hearty dals to crispy pakoras and refreshing salads, these 33+ recipes will bring an explosion of flavor to your meals while keeping things gluten-free and dairy-free.

So, gather your ingredients, spice up your kitchen, and get ready to enjoy the bold, vibrant flavors of India—without any of the worries.

Chickpea and Spinach Curry

This hearty and flavorful dish combines the protein-rich chickpeas with nutrient-packed spinach, cooked in a rich and aromatic blend of Indian spices. It’s a great comfort food for those looking for a filling and healthy gluten-free and dairy-free meal. With its rich texture and aromatic spices, this curry pairs perfectly with gluten-free basmati rice or gluten-free flatbreads.

Ingredients:

• 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1-inch ginger piece, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 3 cups fresh spinach, chopped
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. If using dried chickpeas, soak them overnight in water and then cook them in a pressure cooker or on the stovetop until tender. Drain and set aside.
2. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
3. Add the chopped onion and sauté until it turns golden brown.
4. Add the ginger and garlic, cooking for 2 minutes until fragrant.
5. Stir in the chopped tomatoes and cook for another 5 minutes until soft and pulpy.
6. Add turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder. Stir well and cook the spices for 2 minutes.
7. Add the cooked chickpeas and mix to coat them with the spices. Add about 1 cup of water and simmer for 10-15 minutes.
8. Stir in the chopped spinach, cover the pan, and let it cook for another 5 minutes until the spinach is wilted and tender.
9. Adjust salt and spices to taste. Garnish with fresh cilantro before serving.

This Chickpea and Spinach Curry is a hearty, satisfying, and nutrient-rich dish that will keep you full for hours. The rich blend of spices provides a warming, aromatic flavor, while the chickpeas and spinach add essential vitamins and proteins. This meal is perfect for anyone following a gluten-free and dairy-free diet and works wonderfully with a side of rice or gluten-free naan. Enjoy it as a complete meal or serve it with a side salad for added freshness.

Aloo Gobi (Potato and Cauliflower Curry)

Aloo Gobi is a beloved Indian dish that combines potatoes and cauliflower in a flavorful blend of spices. It’s a comforting, mildly spiced curry that is both filling and light, making it ideal for any meal of the day. This gluten-free, dairy-free recipe is simple to prepare and bursting with flavor.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 medium cauliflower, broken into florets
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add the chopped tomatoes and cook until they soften, about 5 minutes.
4. Stir in the turmeric, ground coriander, ground cumin, garam masala, and chili powder. Cook the spices for 2 minutes to release their aromas.
5. Add the diced potatoes and cauliflower florets. Stir well to coat the vegetables in the spices.
6. Add about 1/2 cup of water, cover, and cook on low heat for 15-20 minutes until the vegetables are tender, stirring occasionally. Add more water if needed to prevent burning.
7. Season with salt to taste and garnish with chopped cilantro.

Aloo Gobi is the epitome of simple yet flavorful Indian cuisine. The potatoes and cauliflower absorb the spices beautifully, creating a dish that is comforting and satisfying. This recipe is perfect for anyone on a gluten-free or dairy-free diet and can be enjoyed as a main dish or as a side alongside other curries. Its mild spicing makes it a hit with all age groups, while the aromatic blend of cumin, coriander, and turmeric adds a depth of flavor that will have you coming back for more.

Vegan Tofu Tikka Masala

Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala, making it an excellent choice for those seeking a gluten-free and dairy-free alternative. The tofu is marinated in a tangy and spiced yogurt substitute and then cooked in a creamy, flavorful tomato-based gravy that’s rich in spices. It’s a versatile and satisfying dish that’s perfect for anyone craving Indian flavors without the dairy.

Ingredients:

• 400g firm tofu, pressed and cubed
• 1 cup dairy-free yogurt (coconut or almond)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1 tablespoon lemon juice
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili powder
• 1/2 cup canned coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine the dairy-free yogurt, ginger-garlic paste, turmeric powder, ground cumin, ground coriander, garam masala, and lemon juice. Add the tofu cubes and coat them thoroughly in the marinade. Allow the tofu to marinate for at least 30 minutes (overnight is ideal).
2. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the marinated tofu and cook, turning occasionally, until it’s golden and crisp on all sides. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion until golden.
4. Add the pureed tomatoes, ground cumin, and red chili powder. Cook for about 5-7 minutes until the oil separates from the tomato mixture.
5. Add the coconut milk and bring to a simmer. Let it cook for another 5 minutes, stirring occasionally.
6. Return the cooked tofu to the pan and stir gently to combine. Cook for 5 more minutes until the tofu is heated through and coated with the sauce.
7. Season with salt to taste and garnish with fresh cilantro.

This Vegan Tofu Tikka Masala is a delicious and creamy dish that delivers all the flavors of traditional Tikka Masala without the dairy. The tofu absorbs the vibrant spices and becomes golden and crisp, offering a satisfying texture that pairs perfectly with the rich and creamy tomato sauce. Serve it with steamed rice or gluten-free naan for a complete and nourishing meal. This recipe is not only gluten and dairy-free but also vegan, making it a wonderful choice for a variety of dietary preferences.

vegan Palak (Spinach) Dal

This wholesome and comforting Vegan Palak Dal combines red lentils with fresh spinach in a fragrant blend of Indian spices. It’s a protein-packed dish that’s hearty enough to serve as a main course, and the earthy flavors of lentils and spinach are complemented by a perfect balance of spices. It’s ideal for anyone on a gluten-free and dairy-free diet, offering a simple yet satisfying meal.

Ingredients:

• 1 cup red lentils, rinsed
• 3 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 1 tablespoon coconut oil
• Fresh cilantro for garnish

Instructions:

1. In a large saucepan, add the rinsed lentils and 4 cups of water. Bring to a boil, then lower the heat and simmer for about 15-20 minutes, or until the lentils are soft and cooked through.
2. In a separate pan, heat the coconut oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until golden brown.
4. Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.
5. Add the chopped tomatoes and cook until soft, about 5 minutes.
6. Add the turmeric, ground coriander, ground cumin, garam masala, and red chili powder, and cook for 2 more minutes to allow the spices to release their flavors.
7. Add the cooked lentils to the pan and stir well to combine. Add the chopped spinach and cook for 5-7 minutes until the spinach is wilted and tender.
8. Season with salt to taste, and garnish with fresh cilantro before serving.

This Vegan Palak Dal is a nourishing and flavorful dish that combines the richness of lentils with the earthy goodness of spinach. The aromatic spices add depth to the dal, making it a satisfying dish for both lunch and dinner. The protein from the lentils and the vitamins from the spinach make this meal both nutritious and delicious, and it can easily be paired with rice or gluten-free flatbreads for a complete meal.

Moong Dal Chilla (Lentil Pancakes)

Moong Dal Chilla is a savory, gluten-free, and dairy-free pancake made from ground moong dal (yellow split lentils). It’s a popular breakfast or snack in Indian cuisine and is packed with protein and fiber. These pancakes are light yet filling, making them a perfect choice for a healthy meal or a snack. They’re easy to prepare and can be customized with a variety of vegetables or spices.

Ingredients:

• 1 cup moong dal (yellow split lentils), soaked for 2-4 hours
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 1/2 onion, finely chopped
• 1/2 tomato, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil or coconut oil for frying

Instructions:

1. Drain the soaked moong dal and blend it with a small amount of water to make a smooth batter, similar to pancake batter.
2. Add cumin seeds, turmeric powder, red chili powder, and salt to the batter. Mix well.
3. Stir in the chopped onion, tomato, and cilantro.
4. Heat a non-stick skillet or frying pan over medium heat and add a little oil.
5. Pour a ladleful of batter onto the pan and spread it into a thin circle. Cook for 2-3 minutes on each side until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil as needed.

Moong Dal Chilla is a light yet satisfying dish that’s perfect for breakfast, brunch, or as a healthy snack. The addition of onions, tomatoes, and cilantro gives these pancakes a fresh and vibrant flavor, while the lentils provide a rich source of protein and fiber. They are versatile and can be served with chutney or a dairy-free yogurt dip for added flavor. These savory pancakes are perfect for anyone looking for a gluten-free and dairy-free meal.

Baingan Bharta (Smoked Eggplant Curry)

Baingan Bharta is a smoky, flavorful eggplant curry that is a popular dish in Indian cuisine. The eggplant is roasted or smoked, which imparts a unique depth of flavor, and then it’s cooked with tomatoes, onions, and an array of aromatic spices. This dish is not only vegan and gluten-free but also rich in vitamins and antioxidants, making it both healthy and delicious.

Ingredients:

• 2 large eggplants (preferably the long variety)
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. To roast the eggplant, place it directly on an open flame or in an oven set to broil. Roast until the skin is charred, and the eggplant becomes soft (approximately 15 minutes). If using the oven, rotate it every 5 minutes for even roasting.
2. Once roasted, let the eggplant cool slightly, then peel off the charred skin and mash the flesh. Set aside.
3. Heat the coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onion and sauté until golden brown.
5. Add the chopped tomatoes and cook until they soften, about 5 minutes.
6. Stir in the green chilies (if using), turmeric, ground cumin, and garam masala. Cook for 2 more minutes.
7. Add the mashed eggplant and mix well. Cook for another 5-7 minutes, allowing the flavors to combine.
8. Season with salt to taste and garnish with fresh cilantro.

Baingan Bharta is a smoky, aromatic dish that showcases the earthy flavor of roasted eggplant. The spices bring a warmth and richness to the curry, making it a comforting and satisfying meal. This dish pairs wonderfully with rice or gluten-free flatbreads and is a great way to enjoy a plant-based, gluten-free, and dairy-free meal. The smoky aroma and spicy, tangy flavor are sure to make this a favorite in your recipe repertoire.

Cabbage and Peas Stir-Fry (Bandh Gobi Mutter)

This simple yet flavorful stir-fry brings together shredded cabbage and peas in a medley of aromatic spices. It’s a quick and easy dish that’s perfect for a healthy side or a light meal. The cabbage provides a crunchy texture, while the peas add sweetness and protein. This dish is naturally gluten-free and dairy-free and is a great way to enjoy a low-carb meal full of flavor.

Ingredients:

• 2 cups cabbage, finely shredded
• 1/2 cup green peas (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Add cumin seeds and mustard seeds (if using) and let them splutter.
2. Add the shredded cabbage and sauté for 5 minutes until it begins to soften.
3. Add the peas, turmeric, and ground coriander. Stir well to combine.
4. Cook for another 5-7 minutes until the cabbage is tender but still slightly crunchy.
5. Season with salt to taste and garnish with fresh cilantro.

Cabbage and Peas Stir-Fry is a light, healthy, and incredibly flavorful dish that makes a great side for curries or rice dishes. The aromatic spices elevate the natural sweetness of the peas and the earthy flavor of the cabbage. This dish is quick to make and perfect for anyone looking for a low-calorie, nutrient-dense meal. It’s an excellent addition to a gluten-free and dairy-free meal plan and can be enjoyed any time of day.

Vegan Tofu and Vegetable Korma

Tofu and Vegetable Korma is a rich and creamy curry made with a variety of vegetables and tofu, cooked in a coconut-based sauce spiced with aromatic Indian flavors. This vegan and gluten-free dish offers a delightful balance of sweetness and spiciness, with the tofu adding a rich texture that pairs perfectly with the creamy sauce. It’s a great choice for anyone seeking a flavorful and comforting meal.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1/2 cup coconut milk
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 carrot, sliced
• 1/2 cup green beans, chopped
• 1/2 cup peas
• 1/2 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add the chopped tomatoes and cook until they soften, about 5 minutes.
4. Stir in the ground coriander, garam masala, turmeric, and salt. Cook for another 2 minutes.
5. Add the carrots, green beans, and peas, and cook for 5 minutes.
6. Add the tofu and coconut milk. Stir to combine and let it simmer for 10-15 minutes, allowing the flavors to meld.
7. Garnish with fresh cilantro before serving.

This Vegan Tofu and Vegetable Korma is a rich, indulgent dish that’s still light and satisfying. The coconut milk adds a smooth, creamy texture to the curry, while the spices offer a warm, aromatic flavor. The tofu provides a protein

Vegan Chana Masala (Chickpea Curry)

Chana Masala is a flavorful and filling chickpea curry made with a variety of spices, tomatoes, and onions. It’s rich in protein and fiber, making it a great meal for those on a gluten-free and dairy-free diet. The balance of tangy tomatoes and aromatic spices brings out the best in the chickpeas, making this dish a perfect choice for any occasion.

Ingredients:

• 2 cups cooked chickpeas (or 2 cans of chickpeas, drained and rinsed)
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1/2 teaspoon amchur (dried mango powder) or lemon juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the garlic and ginger, cooking for another 2 minutes.
4. Add the chopped tomatoes and cook for 5 minutes until soft and pulpy.
5. Add the ground coriander, ground cumin, garam masala, turmeric powder, red chili powder, and salt. Cook the spices for 2 minutes, stirring constantly.
6. Add the cooked chickpeas, followed by 1 cup of water. Stir well to combine and simmer for 10-15 minutes to allow the flavors to meld.
7. Add the amchur or lemon juice and stir. Adjust the seasoning to taste.
8. Garnish with fresh cilantro before serving.

Chana Masala is a comforting and hearty dish that is both satisfying and healthy. The chickpeas soak up the aromatic spices, while the tangy tomatoes balance the richness of the curry. This dish is perfect with gluten-free basmati rice or gluten-free naan and makes a great meal for any day of the week. Whether you’re new to Indian cuisine or a seasoned fan, this vegan and gluten-free chickpea curry will become a go-to recipe in your kitchen.

Aloo Baingan (Potato and Eggplant Curry)

Aloo Baingan is a simple and flavorful curry that combines potatoes and eggplant in a spiced tomato-based sauce. It’s a popular vegetarian dish in Indian cuisine and is naturally gluten-free and dairy-free. The combination of the earthy potatoes and soft, smoky eggplant makes for a comforting and satisfying meal.

Ingredients:

• 2 medium potatoes, peeled and diced
• 2 medium eggplants, cubed
• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onions and sauté until golden brown.
3. Stir in the garlic and ginger, cooking for another 2 minutes.
4. Add the chopped tomatoes and cook for 5-7 minutes until they soften.
5. Add the ground cumin, ground coriander, turmeric, garam masala, and red chili powder. Cook the spices for 2 minutes.
6. Add the diced potatoes and cubed eggplants. Stir well to coat the vegetables in the spices.
7. Add 1 cup of water, cover, and simmer for 20-25 minutes until the potatoes and eggplants are tender.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Aloo Baingan is a flavorful and hearty dish that brings together the creamy texture of eggplant with the soft, earthy potatoes. The rich tomato-based sauce with spices infuses the vegetables with a depth of flavor that makes this dish a crowd-pleaser. Perfect for anyone following a gluten-free and dairy-free diet, this curry is a comforting addition to any meal. Serve it with rice or gluten-free flatbreads for a well-rounded meal.

Vegan Coconut Lentil Soup

This Vegan Coconut Lentil Soup is a comforting, creamy soup made with red lentils and coconut milk, enhanced with spices. It’s a nourishing and healthy dish that is naturally gluten-free and dairy-free. The combination of protein-packed lentils and rich coconut milk makes this soup both filling and satisfying, perfect for a warming meal on a chilly day.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can coconut milk
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onion is golden brown.
3. Stir in the ground coriander, turmeric, cinnamon, and red chili powder (if using). Cook for another 2 minutes to release the flavors of the spices.
4. Add the rinsed lentils and coconut milk to the pot. Stir to combine and add 3 cups of water.
5. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes until the lentils are soft and the soup thickens.
6. Season with salt to taste and garnish with fresh cilantro before serving.

This Vegan Coconut Lentil Soup is the ultimate comfort food. The creamy coconut milk and earthy lentils create a rich, velvety texture, while the aromatic spices give it a warm and satisfying flavor. It’s a hearty soup that can be enjoyed on its own or paired with a side of gluten-free bread. It’s perfect for meal prepping or as a nourishing dinner option that’s naturally gluten-free and dairy-free.

Vegan Tofu Kadai (Tofu in a Spicy Tomato Gravy)

Vegan Tofu Kadai is a flavorful curry made with tofu and cooked in a spicy and tangy tomato-based gravy. The tofu is simmered in a rich, aromatic sauce that is both spicy and tangy, giving this dish a vibrant flavor profile. This recipe is dairy-free, gluten-free, and perfect for anyone looking for a plant-based alternative to traditional Kadai chicken.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for another 2 minutes.
4. Add the chopped tomatoes and cook for 5 minutes until they soften.
5. Add the ground coriander, garam masala, red chili powder, turmeric powder, and salt. Cook the spices for 2 minutes.
6. Add the tofu cubes and bell pepper. Stir gently to coat the tofu in the spices.
7. Add 1/2 cup of water and simmer for 10-15 minutes until the tofu absorbs the flavors and the sauce thickens.
8. Garnish with fresh cilantro before serving.

Vegan Tofu Kadai is a perfect blend of bold flavors and textures. The tofu soaks up the rich, tangy tomato gravy, making each bite flavorful and satisfying. This dish pairs wonderfully with gluten-free rice or gluten-free naan for a complete meal. It’s an ideal choice for anyone following a gluten-free and dairy-free diet and looking for a hearty, plant-based curry.

Vegan Pumpkin and Coconut Curry

This Vegan Pumpkin and Coconut Curry is a warm and hearty dish that combines the natural sweetness of pumpkin with the rich, creamy texture of coconut milk. The spices add a depth of flavor, making it a perfect meal for the cooler months. It’s vegan, gluten-free, and a wonderfully satisfying dish that can be enjoyed with rice or gluten-free flatbreads.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can coconut milk
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. Add the garlic and ginger, and cook for another 2 minutes.
3. Stir in the ground cumin, turmeric, and cinnamon. Cook the spices for 2 minutes to allow the flavors to release.
4. Add the cubed pumpkin and coconut milk to the pan. Stir well to combine.
5. Add 1 cup of water, cover, and simmer for 20-25 minutes until the pumpkin is tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.

This Vegan Pumpkin and Coconut Curry is a rich, comforting dish that’s full of flavor. The sweetness of the pumpkin and the creaminess of the coconut milk come together to create a dish that’s both nourishing and satisfying. It’s a great option for anyone looking for a gluten-free and dairy-free curry that’s perfect for fall or winter.

Vegan Tofu and Broccoli Stir-Fry

This Vegan Tofu and Broccoli Stir-Fry is a quick and healthy dish packed with protein and nutrients. The tofu is crispy on the outside, tender on the inside, and combined with broccoli in a savory, slightly sweet sauce made with tamari or coconut aminos. This dish is naturally gluten-free, dairy-free, and a great option for a weeknight meal when you want something simple, satisfying, and full of flavor.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 tablespoon coconut oil
• 1 tablespoon tamari or coconut aminos (for gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1/2 teaspoon chili flakes (optional)
• 1 teaspoon sesame seeds (for garnish)
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the cubed tofu and cook until golden and crispy on all sides, about 7-8 minutes. Remove and set aside.
2. In the same pan, add sesame oil and sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
3. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until tender-crisp.
4. In a small bowl, mix tamari or coconut aminos, rice vinegar, and chili flakes (if using).
5. Add the crispy tofu back to the pan and pour in the sauce. Stir to coat the tofu and broccoli evenly.
6. Cook for another 2-3 minutes to allow the sauce to thicken and infuse the flavors.
7. Garnish with sesame seeds and fresh cilantro before serving.

This Vegan Tofu and Broccoli Stir-Fry is a vibrant and healthy dish that combines the protein power of tofu with the crunchy texture of broccoli. The savory sauce brings it all together, making it a delicious, satisfying meal. Serve this dish over gluten-free rice or noodles for a complete meal that’s easy to prepare and packed with flavor.

Vegan Masoor Dal (Red Lentil Curry)

Vegan Masoor Dal is a comforting, protein-packed red lentil curry that is naturally gluten-free and dairy-free. The red lentils cook quickly, making this dish an ideal option for a weeknight meal. The combination of warming spices like cumin, coriander, and turmeric with the creamy coconut milk creates a delicious, hearty curry that pairs wonderfully with rice or gluten-free flatbreads.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can coconut milk
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onion is golden.
3. Add the chopped tomatoes and cook for 5-7 minutes until they soften and form a paste.
4. Stir in the ground coriander, ground cumin, turmeric powder, and salt. Cook for 2 minutes to release the spices’ aromas.
5. Add the rinsed lentils, coconut milk, and 2 cups of water. Bring to a boil.
6. Reduce the heat, cover, and simmer for 20-25 minutes until the lentils are tender and the curry thickens.
7. Garnish with fresh cilantro before serving.

This Vegan Masoor Dal is a comforting and filling dish that is both nutritious and full of flavor. The creamy coconut milk pairs beautifully with the earthy lentils, while the spices provide a warming depth. It’s a versatile dish that’s perfect for lunch or dinner and can be served with rice, quinoa, or gluten-free flatbreads for a complete meal.

Vegan Baingan Bharta (Smoked Eggplant Curry)

Baingan Bharta is a smoky, flavorful curry made from roasted eggplant that is mashed and cooked in a blend of spices. This dish is naturally gluten-free and dairy-free and is often served with rice or flatbreads. The roasting process gives the eggplant a deep smoky flavor that complements the richness of the tomato gravy and spices, making it a perfect vegan main dish.

Ingredients:

• 2 large eggplants
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the eggplants on an open flame or in the oven at 400°F (200°C) until the skin is charred and the flesh is soft (about 20 minutes).
2. Once roasted, let the eggplant cool, peel off the skin, and mash the flesh. Set aside.
3. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onion, garlic, and ginger. Sauté until golden brown, about 5 minutes.
5. Add the chopped tomatoes and cook for 5 minutes until they soften.
6. Stir in the ground cumin, ground coriander, turmeric, and garam masala. Cook for 2 more minutes.
7. Add the mashed eggplant and mix well. Cook for an additional 5-7 minutes, allowing the flavors to blend together.
8. Season with salt and garnish with fresh cilantro before serving.

Baingan Bharta is a smoky, aromatic curry that brings the richness of eggplant to the forefront. The spices create a comforting, flavorful dish that is perfect for pairing with gluten-free rice or flatbreads. This dish is vegan, gluten-free, and sure to become a favorite among plant-based meal options.

Vegan Tofu and Spinach Curry

This Vegan Tofu and Spinach Curry combines the delicate flavors of tofu with the richness of fresh spinach, all cooked in a creamy coconut-based curry sauce. The addition of aromatic spices like cumin, coriander, and turmeric enhances the overall flavor, making this dish both healthy and satisfying. It’s a perfect vegan, gluten-free, and dairy-free meal that works well with rice or flatbreads.

Ingredients:

• 200g firm tofu, pressed and cubed
• 3 cups spinach, fresh or frozen
• 1 can coconut milk
• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté for 5 minutes until golden brown.
3. Add the chopped tomatoes and cook for 5-7 minutes until they soften.
4. Stir in the ground cumin, ground coriander, turmeric powder, and salt. Cook for 2 more minutes.
5. Add the cubed tofu and spinach to the pan. Stir to combine.
6. Pour in the coconut milk and simmer for 15 minutes, allowing the curry to thicken and the flavors to meld.
7. Garnish with fresh cilantro before serving.

Vegan Tofu and Spinach Curry is a rich and creamy dish that balances the protein-packed tofu with the nutritious spinach. The coconut milk adds a velvety texture, while the spices bring warmth and depth to the curry. This dish is perfect for anyone following a gluten-free and dairy-free diet and is a great meal to enjoy with rice or gluten-free flatbreads.

Vegan Chickpea and Potato Stew

This Vegan Chickpea and Potato Stew is a hearty and filling dish that combines chickpeas, potatoes, and vegetables in a savory, spiced broth. It’s a comforting and nutritious meal that’s naturally gluten-free and dairy-free, perfect for a cozy dinner. The combination of chickpeas and potatoes makes it both filling and satisfying, while the spices add depth and flavor.

Ingredients:

• 2 medium potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a large pot over medium heat and add a bit of oil. Add cumin seeds and let them splutter.
2. Add the chopped onion and garlic, and sauté for 5 minutes until golden.
3. Stir in the chopped tomatoes, carrots, and potatoes. Cook for 5-7 minutes.
4. Add the ground coriander, turmeric powder, ground cumin, paprika, and salt. Stir to coat the vegetables in the spices.
5. Add the chickpeas and 4 cups of water. Bring to a boil, then reduce the heat and simmer for 30 minutes, until the potatoes and carrots are tender.
6. Season with salt and garnish with fresh cilantro before serving.

This Vegan Chickpea and Potato Stew is a wholesome and warming dish that’s full of flavor. The combination of hearty chickpeas and potatoes in a savory broth makes it both filling and satisfying. This stew can be enjoyed on its own or paired with rice or gluten-free flatbreads for a complete, nourishing meal.

Vegan Mango Curry

Vegan Mango Curry is a unique and delicious curry made with ripe mangoes and a variety of aromatic spices. The sweetness of the mango blends beautifully with the savory spices, creating a delightful balance of flavors. This dish is naturally vegan, gluten-free, and dairy-free, making it a perfect choice for those on a plant-based diet.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1-inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until golden brown.
3. Add the chopped tomatoes and cook for 5-7 minutes until they soften.
4. Stir in the ground cumin, ground coriander, turmeric, and salt. Cook for 2 more minutes.
5. Add the diced mangoes and stir gently.
6. Cook for 5 minutes, allowing the mangoes to soften and absorb the flavors of the spices.
7. Garnish with fresh cilantro before serving.

Vegan Mango Curry is a refreshing and aromatic dish that combines the sweetness of mango with the warmth of spices. It’s a unique, flavorful curry that pairs wonderfully with rice or gluten-free flatbreads. This dish is perfect for those who love the combination of sweet and savory flavors and is ideal for anyone following a gluten-free, dairy-free diet.

Note: More recipes are coming soon